This simple cucumber salad is all about balancing crunch, umami, and a hint of heat. With minimal effort, you’ll have a side dish that’s fresh and satisfying.
Ingredients:
- 1 cucumber (Persian or English)
- 1/2 tbsp flaky sea salt
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar
- 2 cloves garlic, finely grated
- 1/2 tbsp Fuoco crispy chilli oil
- 1/2 tbsp toasted sesame oil
Method:
- Slice & Salt: Cut cucumber into 4-5mm rounds. Toss with salt and let sit for 10-15 minutes to draw out moisture.
- Rinse & Dry: Rinse cucumber, gently squeeze out liquid, and pat dry.
- Mix Dressing: Combine soy sauce, rice vinegar, garlic, sesame oil, and Fuoco crispy chilli oil.
- Toss Together: Add cucumber to the dressing and toss to coat. Let it sit for 15-30 minutes if you can wait, or enjoy right away.
- Serve: Perfect as a side or enjoyed on its own. Finish with a drizzle of extra chilli oil for more heat.
Light, fresh, and just the right amount of fire – this salad is simplicity at its finest.